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christmas cake

post #1 of 7
10/19/05 at 12:24pm
Thread Starter 
Why does fruit in christmas cakes sink to the bottom? I cook my cakes at the recommended temperature for the recipe 150c and time 2hours and 30minutes. I also test the cake is cooked by pushing a skewer into the middle and check it comes out clean.
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post #2 of 7
10/19/05 at 5:38pm
Because the fruit is heavier than the batter and sinks before the proteins in the batter gel and provide sufficient structure to hold them up.

Maybe you should use a thicker batter.
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post #3 of 7
10/19/05 at 5:43pm
Castiron is right, maybe a thicker batter, or you can try the old flour trick: Make your batter as per usual, but save a little of the measured flour, then toss your fruit in the flour and fold in.

Oh, do you "massage" your fruit? Instead of soaking, I toss the fruit, booze, fruit juices, etc into a mixing bowl and with the flat beater, mix it gently for a few minutes. This softens up and bruises the dried fruit, allowing it to soak up the liquid. It usually takes a week of soaking without agitiation to acomplish the same thing....
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post #4 of 7
10/21/05 at 5:21am
Thread Starter 
Thanks to both castironchef and foodpump for taking the time to reply to my question. The advice you have given me is appreciated and i will use the advice next week which will be my third attempt at making a christmas cake.
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post #5 of 7
10/22/05 at 4:50pm
Please let us know how your next batch comes out.
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post #6 of 7
10/27/05 at 5:10pm
Thread Starter 
Thank you castironchef and foodpump i followed your good advice and please to say it worked. :bounce: :bounce:
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post #7 of 7
10/30/05 at 8:53pm
Excellent!
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